24 fresh mint leaves, in mint condition
1/3 cup fair-trade dark chocolate chips
Melt the chips in a double boiler or in a small mug in the microwave on medium power in 30-second intervals until melted.
Gently hold the leaf by its tip as you dip the leaf, starting with the stem, into the chocolate. Be sure to leave the green tip exposed (as much green as you want). Then lay the leaf on a sheet of wax paper to dry (it's cheaper than parchment).
Gently rub a thin layer of chocolate on the mint leaf with the back of a spoon or a brush so you can see the leaf pattern through the chocolate. Then lay the leaf on a sheet of wax paper to dry.
*Try one leaf first, and if the chocolate needs thinning, add about 1/4 teaspoon of heated butter.
Chocolate-covered mint leaves will last a couple of days in the fridge, but it’s best to serve them the day you make them.